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Not your grandma’s muffins, they are soft, and taste like a fluffy gingersnap cookie laced with lots of gooey chocolate! Hope you guys love them as much as I do!
Ingredients
- 1 ¾ cups almond flour
- 1 tsp baking soda
- 2 tbsp Primal Palate Gingersnap spice (if you don't have it, add 3 tsp cinnamon, 1/2 nutmeg, and 1/4 tsp ground ginger)
- ½ cup applesauce
- 3 eggs (or flax eggs for vegan option)
- 3 tbsp maple syrup
- 1 tbsp blackstrap molasses
- pinch of sea salt
- ¾ tsp vanilla extract
- ¾ cup dairy-free chocolate chips
Instructions
- Preheat oven to 350 F.
- In a medium bowl, mix together the almond flour, baking soda, gingerbread spices, and salt.
- Next, add the applesauce, eggs/flax eggs, maple syrup, molasses, and vanilla.
- Fold in the chocolate chips.
- Bake for 15-17 minutes (a toothpick should come out clean).
- Remove from oven.
- Sprinkle additional chocolate chips on top, if desired, and let melt.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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Hi! I don’t have a muffin tin but want to make this in a loaf tin, how should I augment the recipe to make sure the loaf comes out nicely?
Thank you 🙂